How to make sugar shortbread with an electric baking pan .

How to make sugar shortbread with an electric baking pan.

Ingredients: flour, brown sugar, lard, peanut oil.

Steps: 1 Pour warm boiled water into the basin, stir the flour into a flocculent shape with chopsticks while pouring, dip your hands in cold water and form a dough.

2 Let stand for one hour (remember to seal it).

3 Heat a wok and heat the lard over low heat until melted.

4 Add an appropriate amount of dry flour and mix it with lard to form a puff pastry, which can also be fried a little thinner.

5Roll out the dough into large slices.

6. Spread the puff pastry on the dough sheet, roll it up from bottom to top, and cut it into evenly sized pieces with a scraper or knife.

7 Dough each small piece together to avoid the puff pastry leaking, cover with plastic wrap and relax for 20 minutes.

8 Mix brown sugar with dry flour to form the filling.

9. Roll out the loose dough into a thick dough in the middle and thin around it, wrap it with brown sugar filling, close it tightly and place it facing down, and gently press it flat with your hands.

10Put oil in the electric baking pan and bake the brown sugar shortbread on low heat until golden brown on both sides.

2.You can also use vegetable oils such as peanut oil for frying puff pastry, but there is no puff pastry of lard.

3.The dough with the puff pastry will become a little dry, so you need to relax it a little more to make the dough softer so that it is easier to wrap the filling.

4.Dry flour is added to the brown sugar to prevent the brown sugar from flowing out during the heating process.

5.It is also possible to replace brown sugar with white sugar, which is called "finger sucking white sugar cake".

I can make flatbread I haven't eaten Tang shortbread.

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How to make shortbread.

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Hello dear, detailed method: Step 1: Pour 300 grams of ordinary flour into a large bowl, add 3 grams of salt to increase the gluten of the flour, pour in 50 ml of cooking oil, mix with 150 ml of warm water at 50 degrees, stir while pouring, stir into a flocculent, knead into a soft and delicate large dough, cover with plastic wrap, and let the dough rise for about 1 hour Step 2:

Next, let's make the puff pastry, pour 150 grams of flour into the empty bowl, pour 60 ml of cooking oil, stir it into a flocculent shape with chopsticks, knead it into a dough and then put it on the panel to knead it more delicately, and arrange it into a dough Step 3: When the time comes, the dough is awakened and put on the panel, do not knead it directly into a long strip, cut the dough agent of uniform size, put the dough on the panel and knead it into a round ball by hand, and then we knead the puff pastry into long strips. Cut the same amount of agent as the dough and knead it round for later use Step 4: We take a dough and knead it by hand into a pie crust with a thick middle and thin edges, wrap it in the puff pastry, turn the tiger mouth to close the mouth and knead it round, repeat this to wrap the remaining dough and puff pastry and knead the round Step 5:

Take a kneading dough agent and roll it into a cow's tongue shape with a rolling pin, fold it up and down and continue to roll it into a cow's tongue shape and then fold it in half, cover it with plastic wrap and relax for about 5 minutes after it is all doneStep 6: Next, let's prepare the filling, pour 60 grams of sugar into the bowl, add 10 grams of cooked sesame seeds, 20 grams of flour and stir evenly for later useStep 7: We take a dough agent and roll it out thinly, wrap it in white sugar and sesame filling, close it like a bun, pinch it tightly with your hands to prevent the sugar filling from leaking out, then knead it round, roll it out with a rolling pin, Roll out the front and back sides of the cake blank, taking care not to roll it out too thinly to prevent the sugar filling from being exposedStep 8:

Turn on the electric baking pan over low heat and heat the oil into the cake blank, burn until one side is golden and turn it over, burn it until the other side is golden and then turn it over, turn over a few more sides until the cake is bulging, and the two sides are golden and crispy.

Sugar shortbread is a very delicious home-cooked staple food, how can you make crispy and delicious sugar shortbread at home? Below I will share with you two home-cooked ways to make two kinds of sugar shortbread.

Sugar shortbread is a kind of dead noodles, and the sugar shortbread can be used as a staple food and is a bit similar to the baked cake, and the sugar shortbread of the dead noodles is more like a snack. First of all, the sugar shortbread is made by adding puff pastry, and most of them do not need to be filled. In addition, the shortbread of dead noodles is made by adding water and oil skin and puff pastry to the filling.

Brown sugar dough shortbread recipe: dough recipe: Fuqiang powder.

500 grams, 6 grams of yeast, baking powder.

7 grams, 50 grams of sugar, water to taste, salad oil.

15 grams. Puff pastry recipe: 250 grams of Fuqiang powder, 125 grams of salad oil, 80 grams of brown sugar, appropriate amount of white sesame seeds.

Production method: [dough] yeast add an appropriate amount of water to dissolve, rich powder and sugar, baking powder stir evenly, pour in an appropriate amount of water, add yeast water and cotton wool, add salad oil and form dough. 【Puff pastry】Mix the rich and strong flour and salad oil together, then pour in the brown sugar and stir well.

Molding, maturing] First roll out the dough into thin slices of about centimeters, and evenly spread the brown sugar puff pastry. Roll up from one end of the dough and roll into a cylinder.

I stretch it slightly. Divide into long pieces of uniform size, cut with a knife, or use a hand. Knead the small pieces into a round ball, dip them in clean water and then roll them on the white sesame seeds a few times, so that the surface of the dough is evenly coated with sesame seeds.

Roll out the dough with the sticky sesame seeds and let it rise for 20 minutes. Electric baking pan.

Preheat until the surface is crispy and the sesame seeds are golden brown.

Tip: The dough should not be too hard and soft, so that the baked sugar shortbread is crispy on the outside and soft on the inside. Brown sugar and puff pastry can be mixed together, and if they are not together, it can be evenly sprinkled on top of the puff pastry after smearing it.

Pay attention to the thickness when rolling out the dough, and the shortbread that is too thick will not be crispy.

Recipe for bean paste dead noodle shortbread: [Water and oil skin formula] 500 grams of Fuqiang powder, 37 grams of salad oil, 210 grams of water, white sugar.

50 grams. 【Puff pastry recipe】250 grams of rich powder, 130 grams of salad oil. Appropriate amount of bean paste filling (water bean paste filling is more delicious) and white sesame seeds.

Method: [Water and oil skin] Mix all the ingredients together and form a dough to make noodles.

30 minutes. 【Puff pastry】Mix rich flour and salad oil and set aside. 【Molding, maturation】First roll out the oily skin into square slices, wrap it in puff pastry, and fold it into three layers for 20 minutes.

It is then rolled into thick sheets, rolled up from one end into a cylinder, and divided into uniform pieces with a knife. Press the small pieces of dough vertically and roll them into round slices and wrap them in the bean paste. Roll out the pancakes, spray a little water on the surface, sprinkle with sesame seeds and bake until the surface is golden brown.

We have made this crisp into an outer crisp, and we can also make it into an inner crisp. The difference between the outer crisp and the inner crisp is that the outer crisp can be seen directly with the naked eye, and the inner crisp is the level of the crisp that can be seen after cutting. For example, papaya cake is the outer crisp, the wife cake.

It's the inner crisp.

Appropriate amount of flour, appropriate amount of vegetable oil, put it in a bowl and knead it into a lump pastry. Put an appropriate amount of flour and an appropriate amount of water into a basin and knead it into a dough. Crush the white sesame seeds, add the sugar, add the flour and stir well.

Roll out the dough into a crust that is thick in the middle and thin on both sides. Wrap the puff pastry on a thick crust. Roll out the wrapped dough into a thin dough.

Roll up the rolled crust from one side and cut into pieces. Roll out the agent into a skin, wrap it like a bun, tighten the mouth and roll it into a cake. Pour oil into the pan and fry the dough until golden brown on both sides.

Take 400 grams of flour in a basin, add 3 grams of yeast powder, and 5 grams of sugar. Add warm water of about 40 degrees little by little, mix the noodles, cover with plastic wrap and let rise for about 30 minutes. Puff pastry: 100 grams of flour, 50 grams of cooked oil, stir well and set aside.

Preparation of sugar shortbread.

1.Spread 80g of flour on a baking sheet, place in the oven, set the oven to 175 degrees and bake for 10 minutes until lightly browned, the oven does not need to be preheated.

2.Pour the baked flour into a small bowl, add 80 grams of sugar and 30 grams of hot oil, and mix well into the filling of sugar shortbread.

How to make sugar shortbread——

Ingredients: 500 grams of all-purpose flour, 75 grams of soybean oil, 175 grams of water, 100 grams of sugar, 50 grams of cooked flour, appropriate amount of salad oil, 25 grams of osmanthus sauce, appropriate amount of egg liquid.

Production method: 1. Add 50 grams of soybean oil to 100 grams of flour to make crisp noodles.

2. Add 25 grams of soybean oil and 175 grams of water to 400 grams of flour to make a soft and hard water and oil dough.

3. Put the sugar in a container, add osmanthus sauce, cooked flour, and an appropriate amount of salad oil and mix evenly to form an osmanthus sugar filling for later use.

4. Put the puff pastry in the water-oil leather noodles, roll it into a rectangle with a rolling pin, roll it into long strips from top to bottom, and form it into a 70-gram piece.

5. Flatten the agent by hand and wrap it into the gram of white sugar filling, close it and pinch it into a round ball, then press it flat, roll it out into a circle with a rolling pin, and brush the egg liquid on the surface to form a cake blank.

6. Put the cake blank in a frying pan with oil at the oven temperature, and turn the dough every minute until the surface is golden brown (about 15 minutes) and cooked.

Don't forget to add more sugar!!

Characteristics: Golden color, sweet and palatable.